Turmeric and lemongrass chicken on sugarcane

1.Pound peppercorns in a mortar and pestle until finely ground. Set aside. Pound garlic, coriander, turmeric and lemongrass in mortar and pestle until a paste forms, add fish sauce and sugar and stir to combine. Rub over chicken and marinate in a non-reactive container overnight.

2.Meanwhile, for cucumber pickle, combine vinegar, sugar and 60ml water in a saucepan over medium heat, stir to dissolve sugar, then set aside to cool. Add remaining ingredients and refrigerate to pickle (6 hours-overnight). Transfer to a sterilised container. Cucumber pickle will keep refrigerated for a week.

3.Split sugarcane stalks in half lengthways with a large chef’s knife or cleaver, then cut into thirds. Thread a chicken thigh onto each sugarcane skewer.

4.Heat a barbecue (or char-grill pan) to medium and grill chicken, turning occasionally, until golden and cooked through (20-25 minutes). Set aside to rest (5 minutes), then serve with cucumber pickle.